Shelly's Recipe

SOUTHWESTERN CORNBREAD STUFFING

Category: Dressing and Stuffing

4 chorizo sausages
2 cups yellow corn meal
2 tsp baking powder
1 tsp baking soda
2 cups buttermilk
4 large eggs
1/4 cup melted unsalted butter
2 cups canned cream style corn
2 cups grated Monterey Jack cheese
2 (4 oz) cans diced peeled green chilies
2 small onions, grated
1/2 cup minced fresh coriander

Heat the oven to 350. Cook chorizos in small heavy skillet until brown on all sides, then cut into 1/4 inch slices.

Mix corn meal, salt, baking powder and baking soda in medium bowl. Stir chorizo chunks and remaining ingredients together in a large mixing bowl until thoroughly blended. Add the corn meal mixture and mix well. Divide batter between two well-seasoned 10 inch cast-iron skillets (or bake in 2 batches). Bake the cornbread until brown on top and a wooden pick inserted in center comes out clean, about 40 minutes. Let cool completely on wire rack then crumble coarsely for stuffing. Note: I like this stuffed in chicken or pork.